The Original: Expensive beef tenderloin cooked with button mushrooms and served over egg noodles. Our Version: Flavorful, inexpensive tri-tip roast in a wild mushroom sauce, served on toasted sourdough bread.
This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Giving mushrooms the au poivre treatment transforms the humble shrooms into a showstopping main fit for the fanciest of bistros.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
A slow-simmering, comforting braise delivering healing to both body and soul.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
Easy to make, impossible to stop eating.
Any variety of mushroom will love this glossy, tangy sauce.